Port in cocktails.

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Obviously, I searched our beloved Drinkboy database for cocktails that feature Port as an ingredient.

Sadly, my expectations were confirmed and that it seems Port just didn't make a name for itself as a classic cocktail ingredient.

Newer recipes, however, are also scant - most of them seem to just be variations on a twist of adding fruit juice.

In my own experiments I've found that Rum, Brandy, or Whisky get lost in the mix. It takes a lot to compete with a good Port and in the end one barely tastes those other spirits. Fruit juices tend to just ratchet-up the sweetness but also suffer from losing their flavor character.

Are Ports just not meant to be in cocktails? How can something so delicious and fulfilling on its own not be better when in a mixing glass with ice?

The Savoy Cocktail book lists several, like the Tinton, the Tempter, and the Byculla. "Pioneers of Mixing at Elite Bars" lists dozens of cocktails with port, too many to list here. The Tinton is 1/3 port with 2/3 applejack or calvados and a dash of orange bitters. If you've got the ingredients it's a good place to start.

I've been experimenting with white port as an ingredient, but have not
found as many recipes, mainly the Hi-Ho and the Broken Spur.

A white wine version of port that has had a varied history. In the '30s, it was used in a few cocktails. A couple of British books from the time mention the Clubland, which was white port and vodka with a dash of angustura bitters. The Hi-Ho Club from 1930s-era Hollywood had a signature drink which was equal parts Old Tom gin and white port with a dash of orange bitters. I find that the best version is 2/3 Old Tom or Plymouth gin, 1/3 white port and a teaspoon of lemon or lime juice.

White port's reputation suffered over the years. Mixed with lemon juice, it became a low-budget favorite, popularized in a couple of doo-wop numbers by the Four Deuces and the Bel-Airs. Then Gallo created Thunderbird to cash in on this market. Hopefully, you have not had to try T-bird, it is pretty horrible.

Warre's makes a white porto of a decent quality, and that is what I recommend for reconstructing the classics.